Niçoise Olive Tapenade
 
Ingredients
  • ⅓ cup pitted Niçoise olives
  • ⅓ cup pitted bright green olives
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon capers
  • 1 teaspoon fresh lemon zest
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon chopped fresh garlic
  • 1 tablespoon extra-virgin olive oil
Instructions
  1. In the work bowl of a food processor, combine olives, parsley, basil, capers, lemon zest, lemon juice, and garlic, pulsing until mixture is finely chopped and well blended.
  2. Cover, and refrigerate tapenade until needed, up to a day.
  3. Just before using, add olive oil, stirring to incorporate.
Recipe by TeaTime Magazine at https://teatimemagazine.com/2-smoked-salmon-cucumber-canapes-nicoise-olive-tapenade-recipe/